Middle Eastern Meat Patties with Coriander Sauce

Weight Loss & Nutrition
By Nadine
Nadine

About Nadine

I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.

I took this recipe from Pete Evans’ new book, “Healthy Every Day”.  He makes middle eastern sausages, but, to be
honest, I didn’t have much luck getting them to stay on the skewers so I made patties instead.
I also used lamb instead of beef, but really I think any mince would work.

Ingredients: coriander
600g minced lamb
2 large handfuls of coriander, finely chopped
1 large handful of mint, finely chopped
1 onion, finely chopped
2 tsp ground coriander
1 tsp grated ginger
1 tsp ground cumin
juice of 1/2 lime
2 eggs
1 tbsp tomato paste
1 long green chilli, finely chopped
2 tbsp coconut oil
1 tsp sea salt

Coriander Sauce:
3 large handfulls coriander (inc stems), chopped
2 handfuls of mint leaves, chopped
juice 1/2 lime
1 small red chilli, sliced
3 tbsp coconut oil

Method:
Mix all ingredients for meat patties and make into even patties. Heat a pan, griddle or bbq on medium heat and cook the patties evenly until browned on both sides and cooked through (approx 10 mins).
Meanwhile, mix all the ingredients for the coriander sauce in a food processor/blender to create a sauce.
Serve the patties either topped with the sauce or with the sauce on the side and a fresh garden salad.